PELZMANN'S ZANDER
800 g fillet of zander without bones, with skin
all-purpose flour, for dusting
2 tbsp. of lemon juice
1 tbsp. of butter
1 tbsp. of vegetable oil
salt, pepper
500g of starchy potatoes
200ml of milk
1 tbsp. of butter
3 tbsp. of Pelzmann pumpkin seed oil
2 tbsp. of chopped pumpkin seeds
salt
pepper
nutmeg
200g of baby spinach
1 red onion
1 chopped clove of garlic
2 tbsp. of red wine vinegar
3 tbsp. of Pelzmann pumpkin seed oil
1 dab of Dijon mustard
1 tsp. of lemon juice
1 tbsp. of vegetable stock
Peel potatoes, cut in quarters and boil in salted water until soft. Strain and squeeze through potato ricer. Blend with hot milk for a creamy puree. Last, add Pelzmann pumpkin seed oil, pumpkin seeds and cold butter. Season with salt, pepper and nutmeg.
Wash baby spinach and spin dry. Mix with onion rings and dress with vinegar, lemon juice, vegetable stock, Dijon mustard and Pelzmann pumpkin seed oil. Slit fish slightly on skin side and season with lemon juice, salt and pepper.
Dip in flour on skin side. Fry in oil at a medium temperature until fish is almost cooked on upper side. Melt butter in pan and turn fish briefly to meat side. Serve with potato puree and lettuce.
